Saturday, November 12, 2016

Banana Pancakes with Peanut Butter Maple Syrup

I never said I was the best photographer... and of course I chose the ugliest pancake for myself and the rest were eaten by the time I took a picture so excuse the photo above. But boy oh boy were these the best Banana Pancakes ever! I love the Peanut Butter maple syrup on them too and of course.... bacon on the side. The syrup kind of reminds me of those peanut butter rice krispie treats we love. I think I'll make these over the holidays for my company.... Yummo!!!

Banana Pancakes with Peanut Butter Maple Syrup
adapted from Once upon a chef

For Pancakes
  • 1-1/2 cups all purpose flour, spooned into measuring cup and leveled off 
  • 2 tablespoons sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • small, over-ripe banana, peeled (the browner, the better)
  • 1 cup plus 2 tablespoons low fat milk
  • large eggs
  • 1/2 teaspoon Pure vanilla extract (or more.... LOVE vanilla)
  • 3 tablespoons unsalted butter, melted

  • For the Syrup
  • 1 cup Maple Syrup
  • 1/2 cup Peanut Butter

Make the syrup first. I am guessing at the amount I used.... I poured my maple syrup in a small saucepan. Heat until warm then add your  peanut butter and whisk until smooth... you can add more syrup or more peanut butter according to you taste. Keep warm while you make the pancakes.

In a medium bowl, whisk together the flour, sugar, baking powder and salt. Set aside.
In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
Set a griddle or non-stick pan over medium heat until hot. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. (Or spray with non-stick cooking spray like I do)
Drop the batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
Repeat with the remaining batter. Serve the pancakes while still hot with Peanut Butter maple syrup.

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